Monday, June 19, 2017

Cabbage Peas Poriyal

Cabbage is an abundant source of Vitamin C. You might be surprised to know cabbage is actually richer in Vitamin C than in oranges, which is considered the best source of the vital nutrient. Cabbage is very helpful in treating ulcers, depression, immune system boosting, certain cancers and defending against cough and cold.  Cabbage is also rich in fiber, it helps retain water and maintains the bulkiness of the food. So it is a good remedy for constipation and other digestion related problems. Very good for weight loss too.

Kids do not like cabbage but I make sure I add this vegetable once a week in our meal. Today I have served rice along with Cabbage poriyal, plain dal and curd.This recipe goes to the 3rd day of  Blogging Marathon 77, week 3 under the theme " Healthy Weekday Lunches".



Ingredients:

Cabbage  2 cups ( shredded  / chopped)
Frozen / Fresh peas 1/2 cup
Grated fresh coconut 1/4 cup
Curry leaves 6
Chopped cilantro 1/4 cup
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Salt to taste
Oil 4 spoons



Preparation:


Heat a pan and add oil.
Add curry leaves and saute for few seconds.
Now add shredded cabbage, frozen peas, turmeric powder  and salt to taste.
Cover and cook on low flame for 10 minutes or till cabbage becomes soft.
Now add chili powder and grated coconut.
Mix well and cover to cook further for another 6-8 minutes.
Now add chopped cilantro and mix it.
Serve with roti or rice as a side dish.






Sunday, June 18, 2017

Brinjal Tomato Curry

Brinjal / Vankaya tomato curry is a popular south Indian dish served with hot rice. Brinjal can be combined with any vegetable, sure its going to be a tasty one. This simple dish goes to the 2nd day of Blogging Marathon 77 for week 3 under the theme " Healthy Weekday Lunches"
Here goes the recipe.....




Ingredients:


Brinjal 6
Tomato 1 large chopped
Onion 1 medium sliced
Green chili 1
Curry leaves 4
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Dhaniya / Corinader powder 1/2 spoon
Salt to taste
Oil 4 spoons
Chopped cilantro


Preparation:


Cut the head of brinjals and cut into bite size pieces. 
Add all the cut pieces in water so that they don't taste bitter  and change color when you cook.
Heat oil in presser cook and add sliced onions and curry leaves.
Brown the onions little bit, now add tomatoes and chopped green chili.
Also add turmeric powder and mix well, cook till tomatoes turn soft.
Now add brinjal pieces, coriander powder, chili powder and salt to taste.
Add 1 cup water and cover with lid.
Cook for 2 whistles.
Wait for the presser to release completely, open lid and add chopped cilantro.
Mix and serve with roti or rice as a side dish.




Check to see what my fellow bloggers are cooking for Blogging Marathon 77.




Saturday, June 17, 2017

Mixed Vegetable Kurma ( Restaurant Style)


This Restaurant style mixed veg  kurma is simple yet delicious one, good to go with chapati , parotta or Poori. Ground cashew, poppy and coconut paste turns this dish into a  rich gravy along with the veggies. In Northern part of India they use yogurt and cashew to make a gravy. But in Southern part of India we use coconut, cashew and poppy seeds as main ingredients for the  gravy. Choose any style but for sure its going to be a delicious and rich Kurma made in just few minutes. I like to cook simple and healthy dishes for DH, kids and for myself during weekday. Once in a while unhealthy is ok too......hahahaha. Today as I was having  friends for lunch make this yummy and rich mixed veg kurma, along with Veg Dum Biryani

This recipe goes to the 1st day of Blogging Marathon 77 for week 3 under the theme " Healthy Weekday Lunches". Here goes the recipe.........





Ingredients:


Frozen Mixed Vegetables 2 cup ( carrot, beans, peas, corn etc....)
Onion 1 small sliced
Tomato 1 medium chopped 
Cashew nuts 1/4 cup
Potato 1 large peeled and chopped 
Poppy seeds 3 spoons
Dry / fresh grated coconut 1/4 cup
Ginger Garlic paste 1/2 spoon
Garam Masala 3/4 spoon
Curry leaves 6
Turmeric powder 1/2 spoon
Salt to taste
Chopped cilantro 1/4 cup
Oil 1/4 cup


Preparation:


In a bowl add cashew nuts, poppy seeds and dry / fresh coconut and add 1 1/2 cup water.
Let them soak for 30 - 60 minutes.
Grind it to smooth paste, add water if required.
Heat oil in a presser cooker and add curry leaves and sliced onions.
Saute for a minutes and add ginger garlic paste.
Cook till raw smell disappears.
Now add chopped tomatoes and  turmeric powder, mix and cook till tomatoes are soft.
Now add frozen mixed veggies and chopped potatoes.
Also add the ground  paste and mix well.
Add 1 1/2  cups water and salt to taste.
Mix well and add garam masala.
Give it a stir and cover with lid and presser cook for 3 whistles.
Remove lid and add chopped cilantro.
Mix and serve with roti, rice or pulao.



Check to see what my fellow bloggers are cooking for Blogging Marathon 77.



Monday, June 5, 2017

Idli Podi / Chutney Powder

Idly podi  is a  course or smooth powder made out of mixture of ground spices. South Indians typically use this podi as a condiment with idly, dosa, utappam and many other dishes. People even love to have this spice powder with some hot rice and ghee. There any many versions for this spice powder, main ingredients being udad dal, chana dal, curry leaves and dry red chilies. 

This recipe goes to 3rd day of BM 77 for week 1 under the theme " Condiments". Here goes the recipe......


Ingredients:


Curry leaves 1/2 cup
Chana dal 1/4 cup
Udad dal 1/2 cup
Sesame seeds 1/4 cup
Red chilies 20
Hing / asafoetida 1/2 spoon
Salt to taste
Oil 2-3 spoons


Preparation:


Heat a pan and dry roast sesame seeds until golden brown.
Remove and set aside.
Now dry roast red chilies till they change color.
Set aside. Dry roast curry leaves till they turn crisp.
Now roast chana dal and udad dal till nice aroma comes out.
Now add all the roasted ingredients, salt and hing into blender.
Blend until smooth powder.
If you like course powder just pulse it for few times.
Serve with hot ghee / clarified butter on the powder along with Idly, Dosa ...




Check to see what my fellow bloggers are cooking for BM 77.


Sunday, June 4, 2017

Thai Curry Powder

Thai curry powder is used in most of the Thai recipes. Do not confuse between Indian curry powder and Thai curry powder. Indian Curry powder need some more whole spices, where as Thai curry powder need very few ingredients.  This curry powder gives meat or vegetable curries a spicy Thai taste. You can add some more red chilies to the recipe if you like spicy food. This curry powder is the main Ingredient in preparation of  Thai Pineapple Fried Rice.


This recipes goes to Week 1, Day 2 of BM 77 under the theme "Condiments". Here goes the recipe........

Ingredients:


Bay leaves 3
Coriander seeds 3 table spoons
Cumin seeds 2 table spoons
Turmeric powder 1 table spoon
Black peppercorns 1 tea spoon
Red chilies 3 ( more if you like spicy)
Whole cloves 4
Cinnamon stick 1 

Preparation:


Dry roast all the ingredients on low flame for 5 to 6 minutes.
Let the spices cool down completely.



Blend the roasted ingredients in coffee grinder or regular grinder to fine powder.
Store in air tight container and use as needed.


Check to see what my fellow bloggers are cooking for BM 77.




Friday, June 2, 2017

Cucumber Carrot Raita

Condiments are supplemental food such as sauces, spices or chutneys, which are added to a particular dish to enhance the flavor. There is a huge list of condiments which are used all over the world. 

Today we are starting with 1st Week of Blogging Marathon 77. I will be posting 3 different "Condiments", which is my theme for this week. Cucumber & Carrot raita will be my 1st post for the week. Simple yet delicious raita served along side Spicy Biryani's, Pulao's or any Indian Bread. Carrot gives nice color and cucumber is best to beat this hot weather. Cucumber and curds is a perfect summer cooler too.  Adding little roasted cumin powder to raita gives  nice flavor to it. Here goes the recipe......



Ingredients:


Curds / Yogurt 1 cup
Chopped cucumber 1/2 cup
Grated Carrots 1/4 cup
Chopped cilantro 3 spoons
Chopped Green chilies 1/4 spoon (optional)
Salt to taste
Roasted cumin powder 1/4 spoon

Preparation:


Using whisk beat yogurt into smooth paste.
Add chopped cilantro, cucumber, chilies, grated carrots, cumin powder and salt.
Mix everything well and refrigerate until time to serve.
Serve with any pulao , biryani or with any Indian bread.



Check to see what my fellow bloggers are cooking for BM 77.



Also sending this recipe to Srivalli's Kids Delight event hosted by Amara for this month. 



Friday, May 26, 2017

Watermelon Coconut Cooler

Watermelon, coconut water with some lime juice is sure a perfect summer drink. Nice and refreshing drink for the whole family. Just mix all the ingredients in a blender with some ice and serve. This recipe goes to the 3rd day of BM 76 for week 4 under the theme " Kids Delight- Summer Coolers".


Ingredients:


Watermelon cubes 2 cups
Coconut water 1 cup
Lime juice 3 spoons
Hemp seeds 1 spoon
Ice cubes 1/2 cup

Preparation:


Take seedless watermelon and cut into cubes / chunks
In a blender add  watermelon chunks, coconut water, lime juice, hemp seeds and ice cubes.
Blend everything well.
Add 1 or 2 spoons honey if the watermelon is not sweet or you can just skip this step.
Cool and refreshing juice ready to serve.


Check to see what my fellow bloggers are cooking for BM 76.




Also sending this recipe to Srivalli's Kids -Delight " Summer Coolers" event hosted by  Amara  Annapaneni for this month.